Roast Pork Vietnamese Sandwich Bánh Mì Food

ROASTED PORK BANH MI

Steps:

• Preheat oven to 400 degrees.
• Mix the broccoli slaw, sugar and vinegar in a bowl. Let sit in the fridge while preparing the rest of the sandwich.
• Season the Pork with salt and pepper and roast for 20 minutes or until cooked to your liking (150-160 degrees).
• Let rest at least 5 minutes and slice thin.
• Cut the baguette in to 4 equal pieces and split in half. Spread mayonnaise on the bread, top with the roasted pork, cilantro, and broccoli slaw.

ROAST PORK VIETNAMESE SANDWICH (BáNH Mì)

Steps:

• Mix black pepper, salt, and sugar in a heat-proof container with a lid. Then add the chile and garlic. Stir in warm water until sugar and salt are dissolved. Add the pork, and if you need more water to submerge the pork, add more. Cover and refrigerate overnight.
• Remove the pork from the liquid, pat it dry, and place it on a roasting pan. Let it sit for about a half hour so it returns to room temperature. Preheat the oven to 400 degrees. Place pork in the middle rack of the oven and roast for about 1 hour and 30 minutes. Remove from oven and let it cool for about 20 minutes. Slice thinly.
• Combine the salt, sugar, water, and vinegar in a bowl (preferably one that can be used to easily pour the mixture into a mason jar) and mix until the sugar and salt dissolve. (This is why you needed warm water.)
• Blot the carrots and daikon radishes with paper towel to dry - because we're sure you washed them well - and place them in the mason jar(s).
• Pour the salt-and-sugar liquid mixture over top of the carrots and daikon radishes, covering them completely.
• Put the lid on the jar(s), and store in the fridge for at least an hour. The longer you let it marinate, the more sour the taste. Eat within a week.
• Slice only one side of the baguette so you have a pocket for the filling. Spread mayo on the baguette. (We prefer both sides.)
• Add the pork, cucumber, pickled daikon and carrots, and cilantro. Lightly sprinkle with soy sauce. Serve.

PORK AND PâTé VIETNAMESE SANDWICH (BANH MI)

Steps:

• Pork:.
• Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove water from heat.
• Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of tepid water to fully cover meat. Submerge meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
• When pork is ready, remove from liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes.
• Meanwhile, heat the oven to 400°F and arrange the rack in the middle. Roast pork until internal temperature reads 165°F, about 1 hour 45 minutes. Let cool to room temperature, or at least 45 minutes, then slice thinly, about 1/8 inch thick.
• Pickled carrots:.
• Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.
• Assembly:.
• Slice off top 1/3 of baguettes lengthwise and set aside. Remove enough of bottom interiors so that filling can fit easily.
• Spread 1 tablespoon of the mayonnaise on each upper 1/3 of baguette and 2 tablespoons on each bottom. Crumble 1/2 of the pâté (if using - use it!) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, basil leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with upper parts of baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches, and slice into about 10 (1-1/2-inch) pieces. Serve.